White Russian Cupcakes

• 1 1/4 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 6 tablespoons butter, softened
• 1 large egg and 1 egg white
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/8 cup Vodka
• Kahlua Buttercream
• 1 stick of butter, softened
• 1/4 cup Kahlua, divided
• 3 cups powdered sugar
• pinch of salt
• 3 - 4 tablespoons Kahlua

1. In a large bowl, mix together the flour, baking powder, and salt.
2. Set aside.
3. In a separate bowl or in a stand mixer, beat together the sugar and butter until combined.
4. Add egg and egg white, one at a time.
5. Then add the vanilla, Vodka, and 1/8 cup of Kahlua.
6. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.
7. Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua.
8. Remove from pan and cool completely on a wire rack before frosting.
9. Frosting
10. Beat butter until creamy.
11. Add salt.
12. Add powdered sugar 1 cup at a time, beating until combined.
13. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

flour, baking powder, salt, sugar, butter, egg, vanilla, milk, vodka, kahlua buttercream, butter, kahlua, powdered sugar, salt, kahlua

Taken from www.epicurious.com/recipes/member/views/white-russian-cupcakes-51468261 (may not work)